How to make: Three trimmings for roast beef

For the best roast, ask your butcher for pasture-reared (grass-fed) beef. A prime rib of about 2.5kg will feed 6-8 people.

Rub the meat with salt and pepper, place in a roasting tin and roast in a preheated oven at 220°C for 20 minutes. Reduce the temperature to 160°C and roast for a further 1½-2 hours, depending on how you like your meat done. Remove, cover loosely with foil and rest for at least 15 minutes before carving.

ROASTED VEGETABLES

An easy, colourful accompaniment to any roast. If you like, add a handful of cubed feta cheese or a can of well-drained chickpeas in the last 10 minutes of roasting.

• 1 large onion, cut into wedges
• 2-3 garlic cloves
• 8 small potatoes, washed and halved
• 4-6 medium tomatoes, halved
• 2-3 fat baby marrows, sliced
• 2-3 red peppers, cored, seeded and quartered
• 1 large aubergine, sliced
• 45ml (3 tbsp) olive oil
• Salt and pepper
• 4 stalks fresh thyme, plus extra to serve
• 4 sprigs fresh oregano, plus extra to serve

Preheat the oven to 180ºC. Combine all the vegetables in a medium-sized roasting pan. Pour over oil and toss to mix. Season generously and add the thyme and oregano. Roast for 45-60 minutes or until veggies are tender. Serve warm, garnished with herbs. Serves 6-8

YORKSHIRE PUDDING

Make these while your roast beef is resting - make sure the oven is piping hot.

• 200g cake flour
• Pinch of salt
• 3 large eggs, beaten
• 350ml milk
• 15ml (1 tbsp) horseradish sauce (optional)
• 60ml ( cup) canola oil

Sift the flour into a bowl, make a well in the centre and sprinkle over the salt. Pour the beaten eggs in the centre and slowly pour in the milk, whisking to form a smooth batter. Allow to stand for 30 minutes. Preheat the oven to 230ºC.

Stir through the horseradish sauce (if using). Divide the oil between the holes of a muffin pan and place in the oven for 5 minutes or until smoking hot.

Remove the pan from the oven and divide the batter between the openings. Return to the oven and bake for 15-20 minutes until puffed up and golden.

GRAVY

• 30ml (2 tbsp) cake flour
• 250ml (1 cup) beef stock
• 250ml (1 cup) red wine
• 15ml (1 tbsp) sugar
• 15ml (1 tbsp) ready-made mustard

Once your beef is ready, remove it from the roasting pan and allow to rest. Place the roasting pan on the stove on medium heat and whisk the flour into the meat juices, scraping the bottom with the whisk to loosen any sticky bits.

Slowly add the stock and wine, whisking continuously. Stir in the sugar and mustard and serve immediately.

Add a strong, woody herb like rosemary or thyme to your gravy